Queso Relleno or Stuffed Cheese is
a fabulous and visually attractive start for your Cinco De Mayo dinner or for an
appetizer anytime.
1 2 lb.
Edam Cheese*
1/2 lb. ground pork
1/4 cup finely chopped onion
2 cloves garlic, minced
1 8 oz. can cut up tomatoes
1/4 cup chopped pimento stuffed olives
1/2 tsp. salt
1/4 tsp. dried oregano
1/8 tsp. pepper
cooking oil
1/4 finely diced green bell pepper
2 tbsp. finely chopped onion
1 tbsp. cooking oil
1 tbsp. flour
1 tsp. instant beef bouillon
1/2 cup water
3 tbsp. capers
warm flour tortillas
cilantro for garnish
With a vegetable peeler, remove
all the red skin from the cheese. Cut a thin slice from the top.
Using a grapefruit knife or spoon, hollow out the cheese, leaving a shell about
1/2 inch thick.
Reserve the scooped out cheese for another use (Omelets for instance).
Soak the cheese in
lukewarm water for 1 hour.
While the cheese is soaking, cook ground pork in a skillet with onion and garlic
until meat is
brown and onions are tender. Drain off the fat. Stir in half the
undrained tomatoes, olives, salt,
oregano and pepper. Simmer covered for 2 minutes.
Drain the cheese and dry with paper towels. Brush the outside of the
cheese with oil. Place the
cheese in a casserole dish that fits it fairly snugly. Spoon the meat
mixture in the cheese. Bake
in a 350 oven until cheese just begins to melt about 10 minutes.
While the cheese bakes, sauté the green pepper and remaining onion in oil until
tender, but
not brown. Stir in flour and bouillon. Add water and the remaining
tomatoes. Cook and stir until
thickened. Add capers.
Remove cheese from oven. Pour some of the hot sauce over the cheese. Top
with cilantro.
Serve immediately by scooping cheese onto warm tortillas.
*A 2lb. Edam
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